Grilled zucchini, haloumi and capsicum salad

Beautiful flavours and colours make this salad starter a delicious addition to the dinner table.

Equipment

• You'll need a large flat chargrill for this recipe.

Ingredients

• 2 medium (about 300g) red capsicum, halved, deseeded
• 4 medium (about 480g) green zucchini, ends trimmed, thickly sliced diagonally
• 1 x 250g pkt haloumi, drained, cut into 5mm-thick slices
• 60ml (1/4 cup) olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, crushed
• 2 teaspoons finely chopped fresh thyme
• 1/4 cup loosely packed fresh continental parsley leaves
• 2 tablespoons drained coarsely chopped capers

Energy 1343kJ	Fat saturated 9.00g
Fat Total 25.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 7.00g	Dietary Fibre g
Protein 16.00g	Cholesterol mg
Sodium 1908.12mg

All nutrition values are per serve.

1. Step 1

   Preheat a large chargrill on high. Add capsicum, skin-side down, and cook for 4-5 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with plastic wrap and set aside for 5 minutes (this helps lift the skin). Peel the skin from the capsicum. Thinly slice capsicum and place in a large bowl.

2. Step 2

   Meanwhile, add zucchini to the grill and cook for 2 minutes each side or until brown and tender. Transfer to the bowl with the capsicum.

3. Step 3

   Add haloumi to the grill and cook for 1-2 minutes each side or until brown and heated through. Transfer to a plate.

4. Step 4

   Combine the oil, lemon juice, mustard, garlic and thyme in a jug. Drizzle over the zucchini mixture and gently toss with tongs to combine. Add the haloumi and gently toss to combine.

5. Step 5

   Arrange zucchini mixture on a serving platter and sprinkle with parsley and capers. Serve immediately.

Zucchini salad